Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, I will show you a way to prepare a special dish, nancy’s pizza. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

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Nancy’s pizza is one of the most popular of recent trending foods in the world. It is appreciated by millions every day. It’s simple, it is quick, it tastes delicious. They are nice and they look fantastic. Nancy’s pizza is something which I have loved my entire life.

To get started with this particular recipe, we have to first prepare a few components. You can cook nancy’s pizza using 15 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Nancy’s pizza:

1. Prepare Pizza dough
2. Take 650 ml warm tap water
3. Get 1 tablespoon compressed yeast or a teaspoon of dry active yeast
4. Make ready 740 g strong white bread flour
5. Get 1 tablespoon dark rye flour
6. Prepare 1 1/2 teaspoon wheat germ
7. Prepare 1 1/2 teaspoon barley malt
8. Take 1 tablespoon salt
9. Take Olive oil
10. Prepare Tomato sauce
11. Get 1 kg tomatos
12. Make ready Pizza topping
13. Take 10-12 squash blossoms
14. Get 100 g burrata/ mozzarella
15. Prepare Any other toppings for your pizza

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Steps to make Nancy’s pizza:

1. Set aside 440ml of water and the yeast in a stand mixer for a few minutes to dissolve and activate the yeast. Meanwhile combine 370g of the flour, the rye flows and the wheat germ. Stir with a wooden spoon and combine with the activated yeast. Wrap the bowl tightly with clingfilm and string to seal tightly. Set aside for 1 1/2 hours
2. Uncover the bowl and add the remaining water, bread flour and the barley malt. Fit the stand mixer with the dough hook and mix slowly for 2 minutes. Add the salt and mix on high for 6-8 minutes. (The dough is quite a wet dough and will not pull so much that it cleans the bowl). Once mixed remove and grease the bowl with some oil and set aside again for 45 minutes.
3. Turn out the dough and fold in each of the four corners. Grease the bowl and set aside for a further 45 minutes. Once doubled in size divide the dough into seven equal balls. Tuck in the edges and roll in to a ball. To slow the process down we put the dough balls in the fridge and removed 30 minutes before we were ready to cook
4. Roll the dough as round as possible, top with the tomatos sauce. Layer the toppings, brush the edge with olive oil to crisp up and cook for 2-3 minutes in a hot pizza oven

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